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1
Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
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2
Thaw spinach.
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3
Drain and squeeze out excess moisture.
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4
Melt butter in a medium size frying pan.
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5
Sprinkle flour on butter and blend in with a slotted spoon.
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6
Cook until it bubbles and begins to brown just a little.
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7
Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
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8
Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
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9
Beat egg yolks well with a whisk.
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10
Add about 1/4 cup of the sauce into the eggs and stir.
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11
Add another 1/4 cup and stir again.
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12
Remove pan from heat and slowly stir in the rest of the eggs.
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13
Place well-drained spinach into a blender or food processor and pour sauce over it.
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14
Blend until smooth, about 5-10 seconds.
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15
Pour into a bowl.
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16
Beat egg whites until fairly stiff, but not dry.
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17
Fold them gently into spinach mixture until all white streaks are gone.
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18
Pour into souffle dish and sprinkle cheese on top.
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19
Bake 45 minutes to one hour until set.
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20
(Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.
